• Preheat the oven to 350°F.
• Coat a 9x13-inch baking pan with a non-stick spray.

Cake

• In a large bowl, combine cake mix, milk, melted butter, and eggs.
  1 box German chocolate cake mix, 1 cup milk, ½ cup melted butter, 4 large eggs
• Beat for 2 minutes, or until smooth.
• Pour into the prepared pan and bake for 33 to 38 minutes. Start checking at 30 minutes, just in case your oven runs hot. Use a toothpick in the center—it should come out with a few moist crumbs but no raw batter. If the center still jiggles or the top looks shiny, give it another 3 to 5 minutes.
• Let the cake cool for 5 minutes. Use the fat end of a chopstick to poke holes all over the cake, about 1 inch apart. (If you're using the handle of a wooden spoon, space them about 2 inches apart to keep the cake from getting too soggy)..

Poke Filling

• In a small bowl, whisk together the sweetened condensed milk and caramel sauce.
  1 14 oz can sweetened condensed milk, 12 oz caramel sauce
• Pour evenly over the warm cake, aiming for the holes. Spread out any extra with a spatula, focusing on the edges where it absorbs less.
• Refrigerate for 1 hour, or until fully cooled.

Frosting

• Melt the butter in a saucepan over medium heat.
  ½ cup butter
• Stir in brown sugar, coconut, pecans, milk, and vanilla.
  1⅓ cups packed brown sugar, 1 cup sweetened shredded coconut, 1 cup chopped pecans, ¼ cup milk, ¼ teaspoon vanilla extract
• Bring to a boil over medium heat, stirring constantly.
• Once it reaches a full boil, remove from heat.
• Cool just until thick enough to spread.
• Spread cooled frosting evenly over the chilled cake. Refrigerate for at least 2 hours before serving.